http://j.people.com.cn/n3/2024/0613/c95952-20181026.html

Zhou Guanghong, professor and laboratory director at the university, began in 2009 with research on “stem cell meat”. In 2019, the team cultivated 5 grams of “pork”, resulting in the birth of China’s first “cell-cultured meat”. In 2023, they achieved pilot mass production of a 500-liter bioreactor for cell-cultured pork fat, and finally produced 5 kilograms of “cell-cultured meat”.

According to data from German research firm Statista, it is predicted that by 2040, 40% of the global meat product market will be conventional animal meat, 35% cell-cultured meat, and 25% plant protein meat.

According to Zhou, once cell-cultured meat reaches the mass production stage, energy consumption can be significantly reduced, and according to rough calculations, greenhouse gas emissions can be reduced by 78-96%, land use by 80-99%, and water use by 82-96%.